Stefan Vetter is working in a corner of German called Franken, an area where the principle white grape is Sylvaner rather than Riesling. His wines are mineral, elegant, and lithe andndash; thirst quenching and quietly profound.andnbsp; He farms biodynamically and generally harvests quite early, as much as two weeks before his neighbors. In the winery he presses his grapes gently (and slowly giving them just a touch of skin contact), always ferments with native yeast, and only adds minimal sulfur at bottling if at all. This is his entry level bottling drawn from younger vines spread throughout his holdings. It is a great introduction to Stefanand#39;s style. bright, lifted, and extremly mineral the wine has very restrained orchard fruit with a sharp citrusy cut.andnbsp; Try it with seafood, escpecially raw preperations, or lightly seasoned fried food like schnitzle or cutlets. Stefanand#39;s wines have an uncanny ability to make these dishes really pop!
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WARNING: DRINKING DISTILLED SPIRITS, BEER, COOLERS, WINE AND OTHER ALCOHOLIC BEVERAGES MAY INCREASE CANCER RISK, AND, DURING PREGNANCY, CAN CAUSE BIRTH DEFECTS.